Perspectives on the application of winery waste (Vitis vinífera) in food formulation: an integrative review

This project is an integrative review of the scientific literature aiming to identify, compile, and critically analyze the available evidence regarding the application of winery by-products in food formulation. Framed within the principles of circular economy and agro-industrial waste valorization, the study seeks to understand how grape pomace, seeds, skins, stems, and wine lees have been experimentally used as ingredients or additives in ready-to-eat food products or in the development of functional and technological food ingredients. The proposal aligns with the United Nations Sustainable Development Goals (SDGs), particularly those related to food waste reduction and the promotion of more sustainable production systems. By synthesizing original research articles available in the PubMed, Scopus, and Web of Science databases, this review aims to provide a solid scientific foundation to guide researchers, the food industry, and public policies toward food innovation and the sustainable reuse of agro-industrial residues.